These are another of BeeBop’s favorites. They are so good. So easy, too. Especially nice if you have a house full of overnight guests because you prepare everything the night before and bake them off the next morning. But, I’m not going to lie to you. They are jam-packed full of buttery, sugary calories. That’s why we have them only about once a year. I have a cookbook software program that calculates the calories, fat, etc of a recipe. When I put this one in and pressed “calculate,” it coughed twice and fell over on its side.
I got this recipe years ago from a friend that I worked with. She had gotten it from a friend, who got it from a friend, who got it….you understand.
Here’s what you need:
1 pkg frozen Parker House rolls
1 cup chopped pecans
1 pkg Butterscotch pudding (NOT instant)
1/2 cup butter
1 cup brown sugar
1 tsp cinnamon
A note about the pudding. Apparently, NON-instant butterscotch pudding mix is a truly rare commodity. I always have trouble finding it when I want to make this recipe. So, if you try this and like it, and think you might make it more than once every five years, buy two or three boxes when you find them.
The night before:
Butter a 9×13 pan and spread nuts over the bottom.
Space frozen rolls on top of nuts.
Sprinkle with dry pudding.
Melt butter, brown sugar and cinnamon in microwave.
Stir until well blended.
Drizzle melted stuff over top of rolls.
Cover loosely with waxed paper and put in cold oven overnight. Now here’s a little trick: even waxed paper will stick to the thawed, risen rolls. So, to keep that from happening, I lay the waxed paper over the pan, spray the area that will touch the rolls with cooking spray, and then flip it over so that the sprayed side is over the rolls. Works pretty good!
The next morning:
Remove waxed paper and discard. Place pan back in oven and turn on to 350 F. Bake for about 20 minutes.
Remove from oven, cool slightly and invert pan onto serving plate.
Enjoy!
Easy overnight sweet rolls with pecans, brown sugar and butter. Prepare at night, bake in the morning.
Ingredients
- 1 pkg frozen Parker House rolls
- 1 cup chopped pecans
- 1 pkg Butterscotch pudding (NOT instant)
- 1/2 cup butter
- 1 cup brown sugar
- 1 tsp cinnamon
Instructions
- Butter a 9×13 pan and spread nuts over the bottom.
- Space frozen rolls on top of nuts.
- Sprinkle with dry pudding.
- Melt butter, brown sugar and cinnamon in microwave stirring until well blended.
- Drizzle melted mixture over top of rolls.
- Cover loosely with waxed paper and put in cold oven overnight. Now here’s a little trick: even waxed paper will stick to the thawed, risen rolls. So, to keep that from happening, I lay the waxed paper over the pan, spray the area that will touch the rolls with cooking spray, and then flip it over so that the sprayed side is over the rolls. Works pretty good!
- Remove waxed paper and discard.
- Place pan back in oven and turn on to 350 F.
- Bake for about 20 minutes.
- Remove from oven, cool slightly and invert pan onto serving plate.
{ 6 comments… read them below or add one }
I just found your website from a photo posted on Refrigerator Soup. I’ve not spent more time than I had looking through your sight when I came across these delicious sweet rolls. All I can say is I am making these Sunday morning (beginning them Saturday night) because my mouth is watering for them.
What a great blog you have. I plan to be back!
Pam aka: BoredCook
Thanks for visiting, Pam! I’m glad you found the site and hope that you will return for more recipes in the future!
Lana, I had to stop back over and tell you that these were a huge hit at our house. I made them over a week ago, and my children have already asked for them again twice.
While I love your site, my thighs now hate you. :)
I’m so glad your family liked these! Nothing makes me happier than when someone enjoys one of my recipes.
If you don’t mind I am going to PIN this, because I have made these and they are so wonderful!
Thank you so much! Please feel free to pin!
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